Author: Alison Roman
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in...
Author: James Beard
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer...
Author: Mitchell Davis
Author: Joyce Goldstein
Author: James G. Nichols
Author: Alfred Portale
Author: Tracey Chrenko
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Anthony Bourdain
Author: Dodie Thompson
Author: Jane Daniels Lear
Author: Gina Marie Miraglia Eriquez
Author: Candida Sportiello
Author: Bon Appétit Test Kitchen
An easy Chicken with Mushrooms recipe and White Wine
Author: Peggie O'Kennedy
Author: Lillian Chou
Author: Cara Brunetti Hillyard
We've run at least a dozen different recipes for steak au poivre since our first one, in 1953 - and there's a reason why, even after we started adorning...
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other...
Author: Lillian Chou
In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature...
Author: Ruth Van Waerebeek